Double peppermint cupcakes

Get into the holiday spirit with these festive double peppermint cupcakes. Peppermint exact and peppermint creamer are used both in the cupcake batter and frosting for a double peppermint dose!

I love cupcakes. If I have to choose between a cupcake and a cake, I choose the cupcake. It’s easier to make, easier to take to get-together or pot-lucks and since they look so adorable they are pretty hard to resist. (eating is my favorite part after all!)

For the last couple of days I have been making peppermint cupcakes after peppermint cupcakes. I just looking for a cupcake that’s bursting with peppermint flavor, it’s soft and tender and comes together in no time!

And I finally found it!

These peppermint cupcakes are not the vanilla box cake mix with a touch of peppermint extract! No, sir!

The come together just as quick as a boxed cupcake, maybe even faster than that and since I added both peppermint extract and International Delight peppermint creamer they have that chilly refreshing taste that cools you off with every bite.

Peppermint Creamer is probably one of my favorite International Delight creamers. It may have something to do with the fact that it’s only available few weeks a year (and I do have a weakness for all things seasonal) or it may be because it’s simply the best.

Peppermint extract is one of those pantry samples that go a long way. Only a few drops are needed to give the extra chilling touch to desserts. Just be very careful to not add too much!

The recipe yields 14-15 cupcakes. I was hoping I can re-size it for just a dozen of cupcakes but the ingredient list was getting a little too complicated.

Speaking of ingredients, in addition to the peppermint creamer and extract you’ll also need – butter, sugar, eggs, all purpose flour and baking powder – you know, the usual!

Start by creaming the butter with the sugar until light and fluffy. Stir in the eggs, one at a time, beating well after each addition. Stir in the peppermint extract.

Alternately, mix in the peppermint creamer with the flour and baking powder. I usually start with flour and finish with flour. I don’t know if that’s the best way to do, I just got into the habit of doing so.

Once the cake batter is done, bake the cupcakes and cool them completely before topping them with peppermint buttercream frosting.

To frost these cupcakes I used my go-to vanilla buttercream frosting and instead of vanilla extract I added few drops of peppermint extract and used peppermint creamer instead of heavy cream! Simply divine!

Double peppermint cupcakes recipe

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Yields 14-15 cupcakes

Get into the holiday spirit with these festive double peppermint cupcakes. Peppermint exact and peppermint creamer are used both in the cupcake batter and frosting for a double peppermint dose!

15 minPrep Time

20 minCook Time

1 hr, 30 Total Time

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Ingredients

• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1/2 teaspoon peppermint extract
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 2/3 cup International Delight peppermint coffee creamer
Peppermint frosting
• 1 1/2 cups butter, room temperature
• 4 1/2 cups powdered sugar
• 1-2 drops peppermint extract
• 2-4 tablespoons International Delight peppermint coffee creamer

Instructions

1. Heat the oven to 350F. Line 14-15 cupcake cups with paper cups. Set aside.
2. In a mixing bowl add the butter and granulated sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
3. Stir in the peppermint extract and the 2 eggs, beating well after each addition.
4. Alternately, stir in the flour and baking powder with the peppermint creamer. Stir until just combined.
5. Spoon the batter into the prepared baking cups and bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the cupcakes from the oven and cool completely on a wire rack before frosting them.
7. When the cupcakes are cooled, make the frosting.
8. In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy about 3-5minutes. Stir in few drops of peppermint extract and 2 tablespoons for peppermint creamer.
9. Gently beat in the powder sugar, a little at a time.
10. When all the sugar is added, increase the mixer’s speed to medium-high and beat for 2-3 more minutes.
11. If you think your frosting is too thick, add a few more teaspoons of peppermint creamer until you reach desired consistency.
12. Spoon the frosting into a piping bag fitted with a frosting tip (I used 1M) and frost the cooled cupcakes.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Sending love your way,

Roxana